Poaching and simmering

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Poaching and simmering are gentle wet-heat methods where food cooks in liquid below boiling point. Poaching operates at 70–82°C — the water barely moves, perhaps a single lazy bubble rising every few seconds. Simmering operates at 85–96°C — gentle, steady bubbles breaking the surface rhythmically but without turbulence. Both exist for a single reason: delicate proteins (fish, eggs, chicken breast, fruit) tighten and squeeze out moisture under aggressive heat. At poaching temperatures, proteins set gently, retaining moisture and producing a silky, tender texture that boiling destroys in seconds. The difference between a poached chicken breast and a boiled one is the difference between silk and rope.

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